Francesco DONSI' | Pubblicazioni
Francesco DONSI' Pubblicazioni
91600Cellular antioxidant activity of resveratrol encapsulated in nanoscale lipid-based delivery systems
| 2013 | |
| Abstract in Atti di convegno | |
| Cellular antioxidant activity of resveratrol encapsulated in nanoscale lipid-based delivery systems. In: Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements Pag.0-0 | |
| Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements Taipei (Taiwan) 5-9 Novembre 2013 | |
| Sessa, Mariarenata; Tsao, R.; Ferrari, Giovanna; Donsi', Francesco | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 2013 | |
| Abstract in Atti di convegno | |
| Novel integrated strategies of non-thermal food preservation: combination of high hydrostatic pressure with essential oils nanoemulsions delivered through direct food infusion or biopolymeric coatings. In: Delivery of Functionality in Complex Food Systems – Physically-Inspired Approaches from the Nanoscale to the Microscale. Pag.0-0 | |
| DOF 2013 - Delivery of Functionality in Complex Food Systems – Physically-Inspired Approaches from the Nanoscale to the Microscale. Haifa (Israel) 30 Settembre - 3 Ottobre 2013 | |
| Donsi', Francesco; Marchese, Enrico; Maresca, Paola; Ferrari, Giovanna | |
| Visualizza sul Database dei Prodotti (IRIS) |
91575Taste masking of bitter polyphenolic compounds by rational design of nanostructured lipid particles
| 2013 | |
| Abstract in Atti di convegno | |
| Taste masking of bitter polyphenolic compounds by rational design of nanostructured lipid particles. In: Delivery of Functionality in Complex Food Systems – Physically-Inspired Approaches from the Nanoscale to the Microscale Pag.0-0 | |
| DOF 2013 - Delivery of Functionality in Complex Food Systems – Physically-Inspired Approaches from the Nanoscale to the Microscale Haifa (Israel) 30 Settembre - 3 Ottobre 2013 | |
| Donsi', Francesco; Yucel, C.; Ferrari, Giovanna | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 2013 | |
| Articolo in rivista | |
| PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITIES OF ZIZYPHUS LOTUS L. SEED OIL JOURNAL OF FOOD BIOCHEMISTRY. Vol. 37. Pag.554-563 ISSN:1745-4514. | |
| Moncef, Chouaibi; Leila, Rezig; Nesrine, Mahfoudhi; Soumaya, Arafa; Donsi', Francesco; Ferrari, Giovanna; Salem, Hamdi | |
| Digital Object Identifier (DOI): 10.1111/jfbc.12006 Codice identificativo ISI: WOS:000325460300006 Codice identificativo SCOPUS: 2-s2.0-84885447997 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 2013 | |
| Articolo in rivista | |
| Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste JOURNAL OF FOOD ENGINEERING. Vol. 114. Pag.207-214 ISSN:0260-8774. | |
| Giorgia, Spigno; Donsi', Francesco; Danila, Amendola; Sessa, Mariarenata; Ferrari, Giovanna; D., Marco De Faveri | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2012.08.014 Codice identificativo ISI: WOS:000311657900009 Codice identificativo SCOPUS: 2-s2.0-84868110612 | |
| Visualizza sul Database dei Prodotti (IRIS) |
53480Microbial inactivation by high pressure homogenization: effect of the disruption valve geometry
| 2013 | |
| Articolo in rivista | |
| Microbial inactivation by high pressure homogenization: effect of the disruption valve geometry JOURNAL OF FOOD ENGINEERING. Vol. 115. Pag.362-370 ISSN:0260-8774. | |
| Donsi', Francesco; Marianna, Annunziata; Ferrari, Giovanna | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2012.10.046 Codice identificativo ISI: WOS:000314620500012 Codice identificativo SCOPUS: 2-s2.0-84877319713 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 2013 | |
| Articolo in rivista | |
| Exploitation of Polyphenolic Extracts from Grape Marc as Natural Antioxidants by Encapsulation in Lipid-Based Nanodelivery Systems FOOD AND BIOPROCESS TECHNOLOGY. Vol. 6. Pag.2609-2620 ISSN:1935-5130. | |
| Sessa, Mariarenata; Alessandro A., Casazza; Patrizia, Perego; Rong, Tsao; Ferrari, Giovanna; Donsi', Francesco | |
| Digital Object Identifier (DOI): 10.1007/s11947-012-0911-9 Codice identificativo ISI: WOS:000323881800003 Codice identificativo SCOPUS: 2-s2.0-84883653270 | |
| Visualizza sul Database dei Prodotti (IRIS) |
53296Nanometric-Size Delivery Systems for Bioactive Compounds for the Nutraceutical and Food Industries
| 2013 | |
| Contributo in volume (Capitolo o Saggio) | |
| Nanometric-Size Delivery Systems for Bioactive Compounds for the Nutraceutical and Food Industries. In Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences Pag.619-666 ISBN:9780470670378 | |
| Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna | |
| Digital Object Identifier (DOI): 10.1002/9781118451915.ch37 Codice identificativo ISI: WOS:000431993400039 Codice identificativo SCOPUS: 2-s2.0-84887163668 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 2013 | |
| Poster | |
| Combined non-thermal treatments for food preservation: high hydrostatic pressure and essential oil nanoemulsions. In: International Nonthermal Food Processing Workshop Pag.0-0 | |
| International Nonthermal Food Processing Workshop Florianopolis (Brazil) 30 Settembre - 2 Ottobre 2013 | |
| Donsi', Francesco; Marchese, Enrico; Maresca, Paola; Ferrari, Giovanna | |
| Visualizza sul Database dei Prodotti (IRIS) |
